YOUNG HEARTS run free.

In the month of August, I am to be trained under the Administrative side of F&B. It was a big change for me as after 4 months in the front line of operation, I was made to sit in the office for 10 hours working from 8 to 6. I am really thankful that I only have to go through this for 2 weeks. But definitely these two weeks is a wow-wild eye opener experience.

I thought that being trained as an assistant outlet manager has already made me view things from a different perspective but these precious two weeks have forced me to see things in a way that I didn’t know existed at all.

In the back of house of F&B, I am learning with the Personal Assistant of the Director of F&B. Every morning that I would need to prepare documents for my Director of F&B for her morning meeting with our General Manager, I would do up a daily report of summary of all the F&B outlets for the day before, with the numbers, statistics, covers, average check and revenue as well.
We would then attend the F&B morning briefing every day, with the rest of the outlet managers and supervisors. My role in these two weeks is known as the F&B Coordinator; the people I work around with are the heads of department, outlet managers and supervisors, events team and all the sous chefs. Because I get emails from around the resort, most of the time I would be the one to update everyone about what is happening, any changes or if any guests need special attention. Of course things like meeting minutes, food tags, menus, and handling the master program for cashiering system is under my job scope as well. Though sometimes I feel unqualified for such an important position in the department, it also served as a motivation to make sure that I do my best and don’t mess things up. And I am actually glad that I took on this role only at the end of my internship since it’s easier to work around with people I already know.

I am surprised by the fact that my point of view changes when I am holding a different position. It can be the exact same situation like supporting another outlet. Thinking back about when I view the situation from a staff point-of-view, when I was being sent to support the banquet team, my thinking would be, “of all people, WHY ME?!” but now when I look at it I am more than willing to send staffs if we have extra manpower to spare and myself even if it means working overtime. And now I think back about all the comments and gossip of higher management including even my own view of the higher management, I could have been utterly wrong and have a whole new perspective now.

These 2 weeks might have been torture for me but I can never express in words how much I have gained, grown and learnt from these two weeks. I am definitely shocked by the fact that there were much more behind the scene work since I have never been introduced to this side of the operation. And I am grateful that Angsana Laguna Phuket has given me this opportunity during my internship, it is truly an eye opener and my first major step into the working world.